Andrews Vegan scalloped potatoes

1/4 cup olive oil.

1-tsp sea salt.
1-tsp pepper.
Six Tbl of flour.
Six medium potatoes thinly sliced.
One onion, finely chopped.
2 cups Rice-Dream milk.
tsp Paprika,

tsp Chili power

1 tsp Italian seasoning
tsp Cilantro
2 tsp Yeast flakes
1/8 tsp Rosemary
2 or 3 pinches Parsley
Parsley sprinkled on top for garnish.
Optional (vegan cheese or breadcrumbs on
top)

Ingredients:
Directions: preheat oven to 350 stir in the salt pepper into flour.
Layer by placing 1/3 of sliced potatoes along bottom of pan followed by 1/3 of the onion pieces
and 1/3 of the remaining olive oil and flour. Repeat for many layers. Pour rice milk slowly over
top of casserole until pan is almost covered to the top layer. Sprinkle with paprika.
Bake for 1 1/2 to two hours until potatoes are soft and the milk is thick. Garnish with parsley
and serve.